Coon shrimp and specifically cured and dyed coon shrimp are a staple in our bait cooler. They are our bait of choice for both Sockeye Salmon and Summer Steelhead, and we often use them for Spring, and Summer Chinook. Many anglers are confused at how to go about processing their own coon shrimp, but luckily we have many over the counter ready to mix cures and brine’s that help make curing coon shrimp a consistent and easy process. This is a very simple process, and if you have ever cured your own salmon roe you can cure coon shrimp. Most of the available commercial egg cures will also do a fantastic job of curing coon shrimp.
Pro-Cure Egg Cure (original double red hot stuff)
Frozen Coon Shrimp ( make sure you buy good quality Shrimp)
Pro-Cure Slam-ola powder
Scents ( the sky is the limit here but my favorite are the line of Super Dipping Sauce.)
Fill your freezer bag with approximately 3 inches of Coon Shrimp
Add enough cure to get a good covering of the Coon Shrimp ( 1/2 cup of cure is a good starting point)
Add 1 tea spoon of Slam-ola Powder
Refrigerate at a minimum overnight. Your Shrimp can be fished as early as the next day, but you will get a better result by letting them cure for 3 days.
Add 1 cup rock salt. I do this after 3 days of curing. Adding the Rock Salt is optional, but it will toughen up you shrimp very well. We often use Coon Shrimp for side drifting Steelhead in Hell’s Canyon and this step gives us a very durable bait.
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